|
Ingredients
|
Quantity
|
|
Béchamel sauce
|
300ml
|
|
Cream
|
75ml
|
|
Gelatine
|
7 – 10gms
|
|
Aspic jelly
|
150ml
|
Warm the sauce. Dissolve gelatine in aspic jelly and add to
sauce. Mix well. Add cream. Strain through tammy cloth and use as required.
